Fried Oysters 19

Ingredients

• Oysters
• Eggs
• Nutmeg
• Grated bread
• Mace 
• Salt

Directions

1.  Choose the largest and finest oysters
2.  Beat the yolks of 3 or 4 eggs
3.  Mix with them grated bread and a small quantity of grated nutmeg, mace, and a little salt
4. Having stirred this batter well, dip the oysters into it
5. Fry them in lard, till they are of a light brown color
6. Take care not to do them too much.
7. Serve them up hot

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Fried Oysters 19

Ingredients

• Oysters
• Eggs
• Nutmeg
• Grated bread
• Mace 
• Salt

Directions

1.  Choose the largest and finest oysters
2.  Beat the yolks of 3 or 4 eggs
3.  Mix with them grated bread and a small quantity of grated nutmeg, mace, and a little salt
4. Having stirred this batter well, dip the oysters into it
5. Fry them in lard, till they are of a light brown color
6. Take care not to do them too much.
7. Serve them up hot

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Fish 20

Ingredients

• 5 pounds fish
• Sweet lard
• Mace
• Salt
• Cayenne
• Butter
• Flour
• Onions
• Parsley
• Breadcrumbs
• Slices of pork
• Water
• Eggs
• Red wine
• Tomatoes or oysters

Directions

1. Take a large fish, weighing 5 pounds, or more
2. Scue the sides, and brown in a frying pan with a little sweet lard
3. Pound fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs
4. Fill the fish and sew up
5. Rub over the outside with egg, and cover with remainder of dressing
6. Put some slices of pork in the pan (if it has not been browned first)
7. Put the fish on, and set in the oven till brown
8. Then add 1 pint of water, and bake 2 hours; basting it
9. 15 minutes before taking up, add 1 pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Fish 20

Ingredients

• 5 pounds fish
• Sweet lard
• Mace
• Salt
• Cayenne
• Butter
• Flour
• Onions
• Parsley
• Breadcrumbs
• Slices of pork
• Water
• Eggs
• Red wine
• Tomatoes or oysters

Directions

1. Take a large fish, weighing 5 pounds, or more
2. Scue the sides, and brown in a frying pan with a little sweet lard
3. Pound fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs
4. Fill the fish and sew up
5. Rub over the outside with egg, and cover with remainder of dressing
6. Put some slices of pork in the pan (if it has not been browned first)
7. Put the fish on, and set in the oven till brown
8. Then add 1 pint of water, and bake 2 hours; basting it
9. 15 minutes before taking up, add 1 pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Clams 17

Ingredients

• Clams
• Butter
• Powdered mace and nutmeg
• Breadcrumbs
• Salt

Directions

1. Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg
2. Butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of grated bread crumbs
3. Over this scatter some very small bits of the best fresh butter
4. Then add a thick layer of the chopped clams, next another layer of grated bread crumbs, and small bits of butter, then a layer of clams, and so on till the dish is full, finishing at the top with a layer of crumbs, butter, and salt.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Clams 17

Ingredients

• Clams
• Butter
• Powdered mace and nutmeg
• Breadcrumbs
• Salt

Directions

1. Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg
2. Butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of grated bread crumbs
3. Over this scatter some very small bits of the best fresh butter
4. Then add a thick layer of the chopped clams, next another layer of grated bread crumbs, and small bits of butter, then a layer of clams, and so on till the dish is full, finishing at the top with a layer of crumbs, butter, and salt.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Turtle Soup 2

Ingredients

• Turtle
• leg of beef
• An ounce of mace
• A dessertspoonful of allspice
• Teaspoonful of cloves
• Salt
• Black and cayenne pepper
• Parsley
• Thyme
• Onion
• Flour
• Brown sugar
• Eggs
• Madeira wine

Directions

Turtle Preparation

1. Take the whole of the turtle out of the shell
2. Cut it in pieces, that it may be more easily scalded
3. Throw these pieces, with the fins, into the pot, and when scalded, take off the coarse skin of the fins and lay them aside to make another dish
4. The thick skin of the stomach must be taken off: under it lies the fat, or what is termed the citron
5. Thus prepared, it is ready for making the soup.

Soup Preparation

1. Cut up the turtle in small pieces, throw them into a pot. 
2. But before doing this, take a leg of beef and boil it to a gravy
3. Then put in the pieces of turtle, adding as much water as will cover the whole, about 2 inches.
4. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done. 
5. To 2 quarts and a half of soup add an ounce of mace, a dessertspoonful of allspice, tea-spoonful of cloves, and salt, black and cayenne pepper to your taste. 
6. Use parsley, thyme, and onions in the soup while boiling
7. When nearly done thicken with 2 tablespoonfuls of flour. 
8. To give it a good color, take a tablespoonful of brown sugar and burn it
9. When sufficiently burnt, add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup. 
10. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs
11. Add the yolk of one egg, roll it into the balls, fry them and put them into the soup
12. Boil a dozen eggs hard, slice them and put them in after adding a pint of Madeira wine.
13. After the wine cooks a little, the soup will be ready for table.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

june 14, 2018

Turtle Soup 2

Ingredients

• Turtle
• leg of beef
• An ounce of mace
• A dessertspoonful of allspice
• Teaspoonful of cloves
• Salt
• Black and cayenne pepper
• Parsley
• Thyme
• Onion
• Flour
• Brown sugar
• Eggs
• Madeira wine

Directions

Turtle Preparation

1. Take the whole of the turtle out of the shell
2. Cut it in pieces, that it may be more easily scalded
3. Throw these pieces, with the fins, into the pot, and when scalded, take off the coarse skin of the fins and lay them aside to make another dish
4. The thick skin of the stomach must be taken off: under it lies the fat, or what is termed the citron
5. Thus prepared, it is ready for making the soup.

Soup Preparation

1. Cut up the turtle in small pieces, throw them into a pot. 
2. But before doing this, take a leg of beef and boil it to a gravy
3. Then put in the pieces of turtle, adding as much water as will cover the whole, about 2 inches.
4. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done. 
5. To 2 quarts and a half of soup add an ounce of mace, a dessertspoonful of allspice, tea-spoonful of cloves, and salt, black and cayenne pepper to your taste. 
6. Use parsley, thyme, and onions in the soup while boiling
7. When nearly done thicken with 2 tablespoonfuls of flour. 
8. To give it a good color, take a tablespoonful of brown sugar and burn it
9. When sufficiently burnt, add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup. 
10. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs
11. Add the yolk of one egg, roll it into the balls, fry them and put them into the soup
12. Boil a dozen eggs hard, slice them and put them in after adding a pint of Madeira wine.
13. After the wine cooks a little, the soup will be ready for table.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

june 14, 2018

Crab Soup 2

Ingredients 

• 12 large crabs
• Large onion
• 1 clove of garlic
• 1 tablespoon of lard
• Butter
• 1 whole can of tomatoes
• Salt
• Black and red pepper
• Lemon
• Soda crackers
• Thyme
• Parsley
• Sweet marjoram

Directions

1. Have ready one dozen large crabs
2. Separate the fat from the black shell and bodies
3. Cleanse them from the dead men's fingers
4. Boil the claws and pick the meat from them 
5. Have ready a large stew-pan, into which put one tablespoonful of lard, two of butter and one large onion
6. Cut up into not very small pieces 
7. Add one clove of garlic
8. Allow this to brown a little, then add one whole can of tomatoes
9. After they have stewed for 10 minutes, add the meat from the crab claws, then the crabs
10. Season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice
11. Sift over this about one-half dozen grated soda crackers
12. Then add boiling water to make the required quantity of soup, and allow it to boil moderately for 2 hours
13. A little while before serving, add the fat from the crabs and a little thyme, parsley, and sweet marjoram.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 14, 2018

Crab Soup 2

Ingredients 

• 12 large crabs
• Large onion
• 1 clove of garlic
• 1 tablespoon of lard
• Butter
• 1 whole can of tomatoes
• Salt
• Black and red pepper
• Lemon
• Soda crackers
• Thyme
• Parsley
• Sweet marjoram

Directions

1. Have ready one dozen large crabs
2. Separate the fat from the black shell and bodies
3. Cleanse them from the dead men's fingers
4. Boil the claws and pick the meat from them 
5. Have ready a large stew-pan, into which put one tablespoonful of lard, two of butter and one large onion
6. Cut up into not very small pieces 
7. Add one clove of garlic
8. Allow this to brown a little, then add one whole can of tomatoes
9. After they have stewed for 10 minutes, add the meat from the crab claws, then the crabs
10. Season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice
11. Sift over this about one-half dozen grated soda crackers
12. Then add boiling water to make the required quantity of soup, and allow it to boil moderately for 2 hours
13. A little while before serving, add the fat from the crabs and a little thyme, parsley, and sweet marjoram.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 14, 2018

Rice Blanc Mange

Ingredients

• 1 teacup of rice
• 2 cups of milk
• 1 tablespoon of sugar
• Vanilla
• Cream

Directions

1. Place teacup of rice into 1 cup of cold water; let stand until the rice crack and looks perfectly white
2. Add 2 cups of new milk and 1 tablespoon of white sugar; stir it
3. Let mixture simmer until all the milk is absorbed, stirring frequently
4. Pour mix into a mould to cool
5. Add vanilla to flavor and eat with cream.

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Rice Blanc Mange

Ingredients

• 1 teacup of rice
• 2 cups of milk
• 1 tablespoon of sugar
• Vanilla
• Cream

Directions

1. Place teacup of rice into 1 cup of cold water; let stand until the rice crack and looks perfectly white
2. Add 2 cups of new milk and 1 tablespoon of white sugar; stir it
3. Let mixture simmer until all the milk is absorbed, stirring frequently
4. Pour mix into a mould to cool
5. Add vanilla to flavor and eat with cream.

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Island

Ingredients

• 6 eggs
• Apples
• Sugar
• Milk

Directions

1. Take 6 egg whites and add 4 tablespoons of nicely stewed, seasoned apples, rich with sugar, seasoned with rose water, lemon, or nutmeg
2. Beat until quite light, season with milk, which is prepared like boiled custard with the apple
3. Pour in a dish and put the island on it. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Island

Ingredients

• 6 eggs
• Apples
• Sugar
• Milk

Directions

1. Take 6 egg whites and add 4 tablespoons of nicely stewed, seasoned apples, rich with sugar, seasoned with rose water, lemon, or nutmeg
2. Beat until quite light, season with milk, which is prepared like boiled custard with the apple
3. Pour in a dish and put the island on it. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Orange Whips

Ingredients

• 6 to 8 oranges
• 1/2 box of gelatine
• 2 to 3 eggs

Direcetions

1. Strain the juice of 6 or 8 oranges, sweeten to taste
2. Dissolve 1/2 box of gelatin; mix in the orange juice, and allow it to jelly slightly
3. Beat whites of 2 or 3 eggs to a froth, and mix together
4. Fill moulds, and set on ice. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Orange Whips

Ingredients

• 6 to 8 oranges
• 1/2 box of gelatine
• 2 to 3 eggs

Direcetions

1. Strain the juice of 6 or 8 oranges, sweeten to taste
2. Dissolve 1/2 box of gelatin; mix in the orange juice, and allow it to jelly slightly
3. Beat whites of 2 or 3 eggs to a froth, and mix together
4. Fill moulds, and set on ice. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Float

Ingredients 

• 12 apples
• 2 eggs
• Previously made soft custard
• Sugar

Directions

1. Take the 12 apples, quarter, core, and boil in as little water as possible.
2. Pass apples through a sieve.
3. When cold, add 2 egg whites beaten; sweeten to the taste; beat with a spoon till quite stiff
4. Have previously made soft custard, with the 2 yolks; flavor and sweeten slightly. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Float

Ingredients 

• 12 apples
• 2 eggs
• Previously made soft custard
• Sugar

Directions

1. Take the 12 apples, quarter, core, and boil in as little water as possible.
2. Pass apples through a sieve.
3. When cold, add 2 egg whites beaten; sweeten to the taste; beat with a spoon till quite stiff
4. Have previously made soft custard, with the 2 yolks; flavor and sweeten slightly. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Blanc Mange

Ingredients 

• 1 pint of cream
• 1 glass of peach water
• 2 ounces of French isinglass
• 3 pints of water

      Directions

• Boil 2 ounces of French isinglass in 3 pints of water for 20 minutes
• Strain mix into 1 pint of cream and let simmer for 5 minutes
• Add 1 glass of pure peach water; sweeten, and strain through a sieve into a mold. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Blanc Mange

Ingredients 

• 1 pint of cream
• 1 glass of peach water
• 2 ounces of French isinglass
• 3 pints of water

      Directions

• Boil 2 ounces of French isinglass in 3 pints of water for 20 minutes
• Strain mix into 1 pint of cream and let simmer for 5 minutes
• Add 1 glass of pure peach water; sweeten, and strain through a sieve into a mold. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Corn Pudding

Ingredients 

• Six ears of corn
• One egg
• One tablespoon of sugar
• One tablespoon of butter
• One teaspoon of salt 

Directions 

1. Cut six ears of soft corn from the cob
2. Scrape the milk from the cob
3. Add beaten egg, sugar, butter, and salt
4. Mix these ingredients together and bake for half an hour 

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright 

Louisiana Anthology

June 1, 2018

 

Loaf of Gingerbread

Ingredients

• One cup of butter
• One cup of brown sugar 
• Four eggs
• One cup of sour cream
• Cup of molasses
• Two teaspoons of soda
• Four cups of flour
• One teaspoon of salt
• One teaspoon of yellow giner

Directions 

1. Work butter until creamy and mix it with brown sugar
2. Separate the whites and yolks of four eggs and beat both until light
3. Stir the eggs with the butter and sugar, and add sour cream and molasses
4. Before putting the molasses and cream together, add soda disolved in warm water
5. Mix flour with salt and yellow ginger and add it to the batter
6. Do all the mixing as quickly and lightly as possible
7. Bake thirty minutes with moderate heat

Soure — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 8, 2018 

Soup without Meat

Ingredients 

• Four or five cucumbers 
• Three cups of lettuce
• Two sprigs of mint
• Parsely
• Pint of young peas
• Pint of old peas
• Quarter pound of butter
• Quarter of water 
• Salt
• Cayenne pepper

Directions 

1. Pare and cut cucumbers in small square pieces
2. Put herbs into a stewpan, with butter. salt, and cayenne pepper
3. Stew gently for an hour 
4. Boil old peas in water
5. When quite soft run them through a sieve
6. Add them together with the water they have been boiled into your herbs
7. Stew them all together for an hour
8. This soup is all the better if it does not stand long before it is served up

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 5, 2018

Oyster Soup

Ingredients

• Three quarts of oysters
• Three quarts of water
• Eight slices of ham 
• Two onions 
• Six egg yolks
• Four tablespoonns of wheat flour 
• One pint of rich milk
• One teaspon of white pepper
• Half grated nutmeg

Directions 

1. Boil oysters with the liquor, water, ham, and onions
2. Run it through a cullender and put the liguor alone back into the pot and let it come to a boil
3. While the oysters are boiling, beat the egg yolks with wheat flour and milk
4. Stir this into the oyster liquor, after it has been strained and made boiling hot
5. Add raw oysters and let the whole thicken a little on the fire
6. Add white pepper and nutmeg

Source — Creole Cookery Book

Prepared by Jazmine Wright 

Louisiana Anthology

June 4, 2018 

A Nice Way to Serve Crabs

Ingredients

• One dozen crabs
• One pound of bread crumbs
• Two tablespoons of butter
• One Teaspoon of salt
• Half teaspoon of black pepper
• Slice of onion, chopped very fine
• Half tablespoon of chopped parsley 
• Pinch of thyme
• One egg

Directions 

1. Boil crabs for five minutes
2. Pick and chop them
3. Add all ingredients
4. Shape in forms of mutton chops
5. Roll in beaten egg
6. Stick in a claw
7. Put in a frying pan three tablespoons of lard
8. When boiling, put the crabs to brown, which they will do in three minutes
9. Serve in a round dish with claws in the center

Source — Creole Cookery Book

Prepared by  Jazmine Wright

Louisiana Anthology

June 4, 2018

A Nice Way to Serve Crabs

Ingredients

• One dozen crabs
• One pound of bread crumbs
• Two tablespoons of butter
• One Teaspoon of salt
• Half teaspoon of black pepper
• Slice of onion, chopped very fine
• Half tablespoon of chopped parsley 
• Pinch of thyme
• One egg

Directions 

1. Boil crabs for five minutes
2. Pick and chop them
3. Add all ingredients
4. Shape in forms of mutton chops
5. Roll in beaten egg
6. Stick in a claw
7. Put in a frying pan three tablespoons of lard
8. When boiling, put the crabs to brown, which they will do in three minutes
9. Serve in a round dish with claws in the center

Source — Creole Cookery Book

Prepared by  Jazmine Wright

Louisiana Anthology

June 4, 2018

Oyster Soup

Ingredients

• Three quarts of oysters
• Three quarts of water
• Eight slices of ham 
• Two onions 
• Six egg yolks
• Four tablespoonns of wheat flour 
• One pint of rich milk
• One teaspon of white pepper
• Half grated nutmeg

Directions 

1. Boil oysters with the liquor, water, ham, and onions
2. Run it through a cullender and put the liguor alone back into the pot and let it come to a boil
3. While the oysters are boiling, beat the egg yolks with wheat flour and milk
4. Stir this into the oyster liquor, after it has been strained and made boiling hot
5. Add raw oysters and let the whole thicken a little on the fire
6. Add white pepper and nutmeg

Source — Creole Cookery Book

Prepared by Jazmine Wright 

Louisiana Anthology

June 4, 2018 

Soup without Meat

Ingredients 

• Four or five cucumbers 
• Three cups of lettuce
• Two sprigs of mint
• Parsely
• Pint of young peas
• Pint of old peas
• Quarter pound of butter
• Quarter of water 
• Salt
• Cayenne pepper

Directions 

1. Pare and cut cucumbers in small square pieces
2. Put herbs into a stewpan, with butter. salt, and cayenne pepper
3. Stew gently for an hour 
4. Boil old peas in water
5. When quite soft run them through a sieve
6. Add them together with the water they have been boiled into your herbs
7. Stew them all together for an hour
8. This soup is all the better if it does not stand long before it is served up

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 5, 2018

Loaf of Gingerbread

Ingredients

• One cup of butter
• One cup of brown sugar 
• Four eggs
• One cup of sour cream
• Cup of molasses
• Two teaspoons of soda
• Four cups of flour
• One teaspoon of salt
• One teaspoon of yellow giner

Directions 

1. Work butter until creamy and mix it with brown sugar
2. Separate the whites and yolks of four eggs and beat both until light
3. Stir the eggs with the butter and sugar, and add sour cream and molasses
4. Before putting the molasses and cream together, add soda disolved in warm water
5. Mix flour with salt and yellow ginger and add it to the batter
6. Do all the mixing as quickly and lightly as possible
7. Bake thirty minutes with moderate heat

Soure — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 8, 2018 

Corn Pudding

Ingredients 

• Six ears of corn
• One egg
• One tablespoon of sugar
• One tablespoon of butter
• One teaspoon of salt 

Directions 

1. Cut six ears of soft corn from the cob
2. Scrape the milk from the cob
3. Add beaten egg, sugar, butter, and salt
4. Mix these ingredients together and bake for half an hour 

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright 

Louisiana Anthology

June 1, 2018

 

Snow Balls

Ingredients

• One pound of butter
• One pound of flour
• One pound of sugar
• Ten eggs
• Two teaspoons of mace
• Two teaspoons of nutmeg
• One large wineglass of brandy
• One wineglass of wine
• One pound of citron
• One pound of almonds

Directions

1. Separate the white of the eggs from the yolks
2. Mix the yolks and the sugar together
3. Beat the whites to a very light froth
4. Add the whites to the yolks and sugar
5. Cream the butter and mix it in
6. Beat the mixture very light
7. Mix in the flour into the mixture
8. Beat it until it is smooth
9. Add the mace and nutmeg to the mix
10. Add wine, brandy, raisins, citron, and almonds to the mix
11. Stir all well together
12. Butter the cups
13. Fill the cups nearly full with mix
14. Bake in a quick oven

Source — "Creole Cookery Book"

Prepared by Alexis Byars

Louisiana Anthropology

June 11, 2018

Snow Balls

Ingredients

• One pound of butter
• One pound of flour
• One pound of sugar
• Ten eggs
• Two teaspoons of mace
• Two teaspoons of nutmeg
• One large wineglass of brandy
• One wineglass of wine
• One pound of citron
• One pound of almonds

Directions

1. Separate the white of the eggs from the yolks
2. Mix the yolks and the sugar together
3. Beat the whites to a very light froth
4. Add the whites to the yolks and sugar
5. Cream the butter and mix it in
6. Beat the mixture very light
7. Mix in the flour into the mixture
8. Beat it until it is smooth
9. Add the mace and nutmeg to the mix
10. Add wine, brandy, raisins, citron, and almonds to the mix
11. Stir all well together
12. Butter the cups
13. Fill the cups nearly full with mix
14. Bake in a quick oven

Source — "Creole Cookery Book"

Prepared by Alexis Byars

Louisiana Anthropology

June 11, 2018

Coffee Cake

Ingredients

• One cup of sugar
• One cup of butter
• One cup of molasses
• One egg
• One cup of coffee
• One teaspoonful of soda
• Four cups of flour
• One pound of raisins 
• One tablespoonful of cloves
• One tablespoonful of cinnamon
• One tablespoonful of nutmeg

Directions

1. Mix together one cup of sugar, one cup of butter, one cup of molasses, and one egg
2. Add one cup of warm coffee to the mixture
3. Add one teaspoonful of soda, four cups of flour, and one pound of raisins or currants
4. Add one tablespoonful each of cloves, cinnamon, and nutmeg

Source — "Creole Cookery Book"

Prepared by Alexis Byars

Louisiana Anthropology

June 11, 2018

Cup Cake

Ingredients

• Two and one half cups of unsifted flour
• Two cups of sugar
• One cup of butter
• Eight egg whites
• One half cup of sweet milk
• Two teaspoons of yeast powder

Directions

1. Sift two teaspoons of yeast powder in the flour, butter and sugar
2. Beat the eight egg whites
3. Add the mixture to the egg whites
4. Add the flour
5. Add the milk into the mixture

Source — "Creole Cookery Book"

Prepared by Alexis Byars

Louisiana Anthropology

June 11, 2018

Plain Cake

Ingredients

• Twelve eggs, ten whole ones and two yolks
• One pound of sugar
• One pound of butter
• One pound of flour
• One glass of wine

Directions

1. Preheat the oven to 350 degrees F.
2. Mix all of the ingredients into a large mixing bowl.
3. Pour the mixture into a greased cake pan.
4. Bake for 25 minutes in a preheated oven.

Source — "Creole Cookery Book"

Prepared by Alexis Byars

Louisiana Anthropology

June 11. 2018

Plain Cake

Ingredients

• Twelve eggs, ten whole ones and two yolks
• One pound of sugar
• One pound of butter
• One pound of flour
• One glass of wine

Directions

1. Preheat the oven to 350 degrees F.
2. Mix all of the ingredients into a large mixing bowl.
3. Pour the mixture into a greased cake pan.
4. Bake for 25 minutes in a preheated oven.

Source — "Creole Cookery Book"

Prepared by Alexis Byars

Louisiana Anthropology

June 11. 2018

Cup Cake

Ingredients

• Two and one half cups of unsifted flour
• Two cups of sugar
• One cup of butter
• Eight egg whites
• One half cup of sweet milk
• Two teaspoons of yeast powder

Directions

1. Sift two teaspoons of yeast powder in the flour, butter and sugar
2. Beat the eight egg whites
3. Add the mixture to the egg whites
4. Add the flour
5. Add the milk into the mixture

Source — "Creole Cookery Book"

Prepared by Alexis Byars

Louisiana Anthropology

June 11, 2018

Coffee Cake

Ingredients

• One cup of sugar
• One cup of butter
• One cup of molasses
• One egg
• One cup of coffee
• One teaspoonful of soda
• Four cups of flour
• One pound of raisins 
• One tablespoonful of cloves
• One tablespoonful of cinnamon
• One tablespoonful of nutmeg

Directions

1. Mix together one cup of sugar, one cup of butter, one cup of molasses, and one egg
2. Add one cup of warm coffee to the mixture
3. Add one teaspoonful of soda, four cups of flour, and one pound of raisins or currants
4. Add one tablespoonful each of cloves, cinnamon, and nutmeg

Source — "Creole Cookery Book"

Prepared by Alexis Byars

Louisiana Anthropology

June 11, 2018

Sugar Cakes

Ingredients

• One half pound of dry sifted flour
• One half pound of fresh butter
• One forth pound of sifted loaf sugar
• One egg
• One tablespoon of cream

Directions

1. Mix together the flour and sugar
2. Rub in the butter into the mix of flour and sugar
3. Beat the yolk of an egg with a tablespoonful of cream
4. Add the egg yolk to the flour, sugar, and butter mix
5. Make the mixture unto a paste roll
6. Cut the roll into small round cakes
7. Bake the cakes in a floured tin

Source — "Creole Cookery Book"

Prepared by Alexis Byars
Louisiana Anthropology
June 11, 2018

Sugar Cakes

Ingredients

• One half pound of dry sifted flour
• One half pound of fresh butter
• One forth pound of sifted loaf sugar
• One egg
• One tablespoon of cream

Directions

1. Mix together the flour and sugar
2. Rub in the butter into the mix of flour and sugar
3. Beat the yolk of an egg with a tablespoonful of cream
4. Add the egg yolk to the flour, sugar, and butter mix
5. Make the mixture unto a paste roll
6. Cut the roll into small round cakes
7. Bake the cakes in a floured tin

Source — "Creole Cookery Book"

Prepared by Alexis Byars
Louisiana Anthropology
June 11, 2018

Souffle Biscuit

Ingredients 

• 4 oz of butter 
• 1 quart of flour 
• Milk

Directions 

1. Mix 4 oz of butter and 1 quart of flour
2. Add milk to mix until it becomes paste like
3. Knead the mix thoroughly 
4. Roll the dough very thin
5. Bake in the oven until it appears white

Source — Cooking in Old Creole Days.

Prepared By Brooke Warren
Louisiana Anthology
June 4, 2018

Souffle Biscuit

Ingredients 

• 4 oz of butter 
• 1 quart of flour 
• Milk

Directions 

1. Mix 4 oz of butter and 1 quart of flour
2. Add milk to mix until it becomes paste like
3. Knead the mix thoroughly 
4. Roll the dough very thin
5. Bake in the oven until it appears white

Source — Cooking in Old Creole Days.

Prepared By Brooke Warren
Louisiana Anthology
June 4, 2018

Gofio

Ingredients 

• One cup of cornmeal
• 1/2 cup of sugar
• Salt to taste

Directions

1. Pour cornmeal into pot, heat over medium heat. 
2. Continually stir until cornmeal reaches a golden brown color.
3. Remove from heat and pour into bowl.
4. Add sugar.
5. Salt to taste. 

Source – Cooking In Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Gofio

Ingredients 

• One cup of cornmeal
• 1/2 cup of sugar
• Salt to taste

Directions

1. Pour cornmeal into pot, heat over medium heat. 
2. Continually stir until cornmeal reaches a golden brown color.
3. Remove from heat and pour into bowl.
4. Add sugar.
5. Salt to taste. 

Source – Cooking In Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

How To Make A Good Soup With What Remains From Breakfast

Ingredients 

• Beefsteak
• Cold water
• 2-3 tablespoons of tomatoes
• 1 potato
• 1 carrot
• 1/2 onion
• 1 cabbage leaf
• Parsley
• Salt to taste
• Pepper to taste

Directions

1. Cut away fat from beefsteak.
2. Cut beefsteak into small portions.
3. Put meat and water into saucepan with lid halfway on.
4. Let simmer for 30 minutes.
5. In meantime, cook potato and tomatoes.
6. Dice potato, tomatoes, and onion.
7. Cut carrot in half.
8. After simmering beefsteak for 30 minutes, combine all ingredients into saucepan. 
9. Cover and let simmer for 2 hours.
10. If needed, add more water. 

"Mon Repos"

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

How To Make A Good Soup With What Remains From Breakfast

Ingredients 

• Beefsteak
• Cold water
• 2-3 tablespoons of tomatoes
• 1 potato
• 1 carrot
• 1/2 onion
• 1 cabbage leaf
• Parsley
• Salt to taste
• Pepper to taste

Directions

1. Cut away fat from beefsteak.
2. Cut beefsteak into small portions.
3. Put meat and water into saucepan with lid halfway on.
4. Let simmer for 30 minutes.
5. In meantime, cook potato and tomatoes.
6. Dice potato, tomatoes, and onion.
7. Cut carrot in half.
8. After simmering beefsteak for 30 minutes, combine all ingredients into saucepan. 
9. Cover and let simmer for 2 hours.
10. If needed, add more water. 

"Mon Repos"

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Sally Lunn, 69

Ingredients 

• One quart of flour
• One teaspoon of salt
• One tablespoon of sugar
• Three eggs
• One heaping tablespoon of lard
• One heaping tablespoon of butter
• 1/3 of a yeast cake
• Warm water if cooking in winter
• Cold water if cooking in summer

Directions

1. Beat eggs.
2. Combine lard, butter, and eggs.
3. Combine all ingredients, it should be consistency of light bread dough.
4. Let rise for 4-5 hours.
5. Grease your cake mold.
6. Lightly place dough into mold.
7. Bake 40 minutes.

-Lauderdale, Virginia

Source –Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Sally Lunn, 70

Ingredients

• Five egg yolks
• 1 & 1/2 pints of flour
• One tablespoon of butter
• Two tablespoons of sugar
• Eight ounces of buttermilk
• One teaspoon of baking powder

Directions

1. Beat eggs.
2. Combine all ingredients, should be consistency of light bread dough.
3. Let rise for 4-5 hours.
4. Grease cake mold.
5. Lightly place dough into mold.
6. Bake 40 minutes.

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Sally Lunn, 70

Ingredients

• Five egg yolks
• 1 & 1/2 pints of flour
• One tablespoon of butter
• Two tablespoons of sugar
• Eight ounces of buttermilk
• One teaspoon of baking powder

Directions

1. Beat eggs.
2. Combine all ingredients, should be consistency of light bread dough.
3. Let rise for 4-5 hours.
4. Grease cake mold.
5. Lightly place dough into mold.
6. Bake 40 minutes.

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Sally Lunn, 69

Ingredients 

• One quart of flour
• One teaspoon of salt
• One tablespoon of sugar
• Three eggs
• One heaping tablespoon of lard
• One heaping tablespoon of butter
• 1/3 of a yeast cake
• Warm water if cooking in winter
• Cold water if cooking in summer

Directions

1. Beat eggs.
2. Combine lard, butter, and eggs.
3. Combine all ingredients, it should be consistency of light bread dough.
4. Let rise for 4-5 hours.
5. Grease your cake mold.
6. Lightly place dough into mold.
7. Bake 40 minutes.

-Lauderdale, Virginia

Source –Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Stewed Tongue For Lunch

Ingredients

• One fresh cow tongue
• Water
• 1/2 a pint of port wine
• One small tumbler (jar) of currant jelly
• Pinch of mace
• Salt to taste

Directions

1. Boil tongue in water until tender.
2. Take 1 pint of water used to boil tongue, and combine it with remainder of ingredients.
3. Stew tongue in mixture for 1 hour.
4. Serve tongue in gravy. 

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Stewed Tongue For Lunch

Ingredients

• One fresh cow tongue
• Water
• 1/2 a pint of port wine
• One small tumbler (jar) of currant jelly
• Pinch of mace
• Salt to taste

Directions

1. Boil tongue in water until tender.
2. Take 1 pint of water used to boil tongue, and combine it with remainder of ingredients.
3. Stew tongue in mixture for 1 hour.
4. Serve tongue in gravy. 

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Spicy Bloody Mary

Ingredients

• 1 tspn spicy BBQ sauce
• 1 cup tomato juice
• 2 lemon wedges
• Worcestershire sauce
• Tabasco sauce
• 2 shots of vodka
• Tabasco South Louisiana Style Spicy Beans
• Queen Pimento Stuffed Olives
• Salt
• Pepper
• Pickled vegetables 

Directions

1. Add ice to a cocktail shaker to chill
2. Add two tablespoons of spicy barbecue sauce; I like Stubb's  spicy bbq best
3. Use the lid of the shaker to pour two shots of vodka
4. Mix in 4 to 5 shots of Tabasco and a long squirt of worcestershire
5. Pour enough tomato juice to cover ice and fit your drink; I prefer to use V8 spicy juice 
6. Squeeze in two lemon wedges after running one over the rim of your glass
7. After placing lid on shaker, mix well
8. Place rim of glass in salt to create salt rim
9. Pour from shaker to glass, garnishing with pickled vegetables and other toppings; my go to pair is the Tabasco green beans and olives
10. Enjoy!

Source — Personal Recipe Book
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

Spicy Bloody Mary

Ingredients

• 1 tspn spicy BBQ sauce
• 1 cup tomato juice
• 2 lemon wedges
• Worcestershire sauce
• Tabasco sauce
• 2 shots of vodka
• Tabasco South Louisiana Style Spicy Beans
• Queen Pimento Stuffed Olives
• Salt
• Pepper
• Pickled vegetables 

Directions

1. Add ice to a cocktail shaker to chill
2. Add two tablespoons of spicy barbecue sauce; I like Stubb's  spicy bbq best
3. Use the lid of the shaker to pour two shots of vodka
4. Mix in 4 to 5 shots of Tabasco and a long squirt of worcestershire
5. Pour enough tomato juice to cover ice and fit your drink; I prefer to use V8 spicy juice 
6. Squeeze in two lemon wedges after running one over the rim of your glass
7. After placing lid on shaker, mix well
8. Place rim of glass in salt to create salt rim
9. Pour from shaker to glass, garnishing with pickled vegetables and other toppings; my go to pair is the Tabasco green beans and olives
10. Enjoy!

Source — Personal Recipe Book
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

How to Serve Chicken

Ingredients

• 1 chicken breast
• Salt
• Pepper
• Lard
• 1 handful of flour
• 1 pint of stock
• Jerusalem artichokes

Directions

1. Wash the chicken breast then dry with a clean cloth
2. Place chicken in tray of salt with water covering the chicken for ten minutes
3. Dry the chicken; then add salt, pepper, and flour to it well
4. Place chicken in pan of hot lard, enough to turn chicken golden brown
5. After, lay it on clean paper towel to absorb excess grease
6. Throw off top grease then put a handful of flour back on chicken
7. Add one pint of stock, then stir until brown
8. After stirring strain the mix
9. Place chicken back in mixture, bring to a simmer slowly until chicken is soft
10. Let pot turn to mush then get cold
11. Cut the chicken before frying it and serving it to others
Also fry Jerusalem artichokes as a side dish, letting them simmer with the fricassee [dish of fried meat with thick sauce]

Source — Cooking in Old Creole Days.
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

How to Serve Chicken

Ingredients

• 1 chicken breast
• Salt
• Pepper
• Lard
• 1 handful of flour
• 1 pint of stock
• Jerusalem artichokes

Directions

1. Wash the chicken breast then dry with a clean cloth
2. Place chicken in tray of salt with water covering the chicken for ten minutes
3. Dry the chicken; then add salt, pepper, and flour to it well
4. Place chicken in pan of hot lard, enough to turn chicken golden brown
5. After, lay it on clean paper towel to absorb excess grease
6. Throw off top grease then put a handful of flour back on chicken
7. Add one pint of stock, then stir until brown
8. After stirring strain the mix
9. Place chicken back in mixture, bring to a simmer slowly until chicken is soft
10. Let pot turn to mush then get cold
11. Cut the chicken before frying it and serving it to others
Also fry Jerusalem artichokes as a side dish, letting them simmer with the fricassee [dish of fried meat with thick sauce]

Source — Cooking in Old Creole Days.
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

Tomato Omelet

Ingredients

• 1 quart of fine, ripe tomatoes
• 2 cups water
• 2 yellow onions
• salt to taste
• cayenne pepper to taste
• 1 large spoonful of breadcrumbs
• 5 eggs
• 1 tbsp butter

Directions

1. Place quart of tomatoes into medium-size pot
2. Bring two cups of water to a boil with tomatoes to remove skin
3. After boiling, chop tomatoes finely
4. Place tomatoes in saucepan with two onions chopped extra fine; cover with lid
5. Let tomatoes and onions simmer slowly for one hour
6. Add salt and cayenne pepper to taste
7. Add in a large spoonful of bread crumbs then cover again
8. Beat 5 eggs to a stiff froth [mass of small bubbles]
9. Have a pan ready and hot; add butter to grease
10. Stir eggs into tomatoes then mix everything together
11. Pour mixture into pan and let it brown on one side
12. Fold over halfway through
13. Serve on a hot dish

Source — Creole Cookery Book.
Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018

Tomato Omelet

Ingredients

• 1 quart of fine, ripe tomatoes
• 2 cups water
• 2 yellow onions
• salt to taste
• cayenne pepper to taste
• 1 large spoonful of breadcrumbs
• 5 eggs
• 1 tbsp butter

Directions

1. Place quart of tomatoes into medium-size pot
2. Bring two cups of water to a boil with tomatoes to remove skin
3. After boiling, chop tomatoes finely
4. Place tomatoes in saucepan with two onions chopped extra fine; cover with lid
5. Let tomatoes and onions simmer slowly for one hour
6. Add salt and cayenne pepper to taste
7. Add in a large spoonful of bread crumbs then cover again
8. Beat 5 eggs to a stiff froth [mass of small bubbles]
9. Have a pan ready and hot; add butter to grease
10. Stir eggs into tomatoes then mix everything together
11. Pour mixture into pan and let it brown on one side
12. Fold over halfway through
13. Serve on a hot dish

Source — Creole Cookery Book.
Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018

New Orleans Gumbo

 Ingredients

• 1 turkey or fowl
• 1 lb fresh beef 
• 1/2 cup lard
• 1 yellow onion 
• 1 cup water
• 100 oysters with their liquor

Directions

1. Cut a turkey or fowl into smaller pieces with pulverized fresh beef
2. Put both meats into a pot with 1/2 cup lard
3. Chop onion and mix it in
4. Add enough water to cook the meat
5. After meat is soft, add in oysters with their liquor
6. Season to taste
7. Before taking soup up, warm until it becomes mucilaginous [thick]
8. Add in two spoonfuls of pulverized beef

Source — Creole Cookery Book.
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

New Orleans Gumbo

 Ingredients

• 1 turkey or fowl
• 1 lb fresh beef 
• 1/2 cup lard
• 1 yellow onion 
• 1 cup water
• 100 oysters with their liquor

Directions

1. Cut a turkey or fowl into smaller pieces with pulverized fresh beef
2. Put both meats into a pot with 1/2 cup lard
3. Chop onion and mix it in
4. Add enough water to cook the meat
5. After meat is soft, add in oysters with their liquor
6. Season to taste
7. Before taking soup up, warm until it becomes mucilaginous [thick]
8. Add in two spoonfuls of pulverized beef

Source — Creole Cookery Book.
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

Breeze Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
Louisiana Anthology
June 5, 2018

Breeze Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
Louisiana Anthology
June 5, 2018